tomato egg soup
By SharonKunze
I remember when I was a child, most people in the countryside would grow tomatoes, and some people planted them at their doorsteps. Every time they went to school, they passed by and saw them. They always liked to stop and look at them again, even if they counted a few trees. How simple and happy life as a child! Maybe I miss my childhood feelings too much, maybe I miss my hometown too much, so in my heart, I always feel that those are the best and most delicious tomatoes. And this bowl of soup is also a taste that I will never get tired of drinking. Do you like it?
Recipe Recommendations
- tomato one
- eggs one
- chives a
- salt 1/2 teaspoon
- chicken essence 1/4 teaspoon
- balsamic vinegar 1/2 teaspoon
- sesame oil few drops of
- water starch appropriate amount
Steps for tomato egg soup
1
Prepare tomatoes and eggs.
2
Hold the tomatoes with a fork, turn them around on the gas stove and roast them slightly, and easily peel off the skins.
3
Cut peeled tomatoes into small pieces.
4
Beat the eggs and set aside.
5
Heat the oil in the pan, add the chopped green onion and saute until fragrant.
6
Pour in the tomato slices and stir fry to produce red oil.
7
Add appropriate water and add a little salt.
8
After the water boils, use water-starch to thicken it, and then slowly pour in the egg flower. After the egg flower is formed, add a little chicken essence, turn off the heat, and pour in a few drops of sesame oil and vinegar.
9
Sprinkle with chopped green onion in a bowl and serve.tomato egg soup Make Tips
Poetic heart phrase: 1: When making soup, the tomatoes taste better if the skin is peeled. Moreover, if the skin is not peeled, after cooking, the skin will come off, affecting the appearance. 2: If you want the egg flowers to float beautifully all the time, remember to hook the thin sauce first and then add the egg flowers. In this way, even if you drink it until the end, the egg flowers will not precipitate! This is the key to this bowl of soup!